Turkey and Wild Rice Salad

By dashy_65

Ingredients

• 1  cup  uncooked wild rice blend
• 1/3  cup  leftover whole-berry cranberry sauce
• 2  tablespoons  Turkey Stock
• 1 1/2  tablespoons  balsamic vinegar
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/4  teaspoon  Dijon mustard
• 1 1/2  tablespoons  extravirgin olive oil
• 1 1/2  cups  shredded cooked turkey (light and dark meat)
• 1/2  cup  diced celery
• 1/2  cup  chopped fresh chives
• 1/3  cup  dried cranberries
• 1/4  cup  chopped fresh parsley
• 2  cups  trimmed watercress

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

Cook rice according to package directions, omitting salt and fat. Cool.

Combine cranberry sauce and next 5 ingredients (through mustard) in a small bowl. Gradually add oil, stirring constantly with a whisk. Add cranberry sauce mixture, turkey, celery, chives, cranberries, and parsley to rice mixture; toss gently to coat. Serve over watercress.

261 cal, 8.3g fat, 28.5g carb, 1.7g fiber, 557mg sod